Sometimes they are added when we dough in. Sometimes I see the weighed salts setting on the table after dough in, so the go in then, with extra stirring and recirculation.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
I am always amazed when people think I know what I am talking about!Jeff Rankert suggests 0.7 grams per gallon of Calcium Chloride for both mash and sparge water.i do?
On the last BoPils I did 40 ppm Ca adding CaCl2. I don't add gypsum to keep the bitterness soft, not dry in the finish. Edit - I put around 85 ppm SO4 in my German Pils, and that is dry and lingering.
Didn't Martin say something about a little NaCl in the last month, for taste?
I got that form an old thread, Jeff. I know I get better conversion if I add calcium to the mash.
The geeks only section of the latest Zymurgy says a 25' immersion chiller with 65f groundwater will chill 5 gallons of boiling wort to 68f in ~10 minutes. Is this possible? I don't think my double chiller (2x25') could do this!what diameter?
A fun fact. It has been OK for Catholics around the Downriver Detroit area and places like Monroe Mi to eat Muskrat during lent. Since they spend their life in the water, they were decreed to be fish. The stories are in the local papers every few years.Gee, I hope my LHBS starts carrying beaver anal glands...
Does anyone know how many IBUs an ounce will give at FWBAG?
Can you sub muskrat?
Fwbag? Full wort boil all grain?
Muskrat does not contain castoreum, so no. IMO muskrat anal glands taste more like canteloupe- hence the name "musk melon".
When it comes to light lagers, mineralization is going to stand out far more than in the ales and dark lagers that you might more commonly taste. Even at 40 ppm Ca, the mineralization might be too high. A half gram per gallon of calcium chloride will produce approximately 40 ppm Ca, but you still might not want to take it that high in order to avoid flavor effects in the beer. Clearly, the Pilsen brewers successfully brew with less Ca. So it is possible. There are consequences to brewing with low Ca, but they can be surmounted.
Table salt could be a consideration, but it too should be at very low concentration. Its flavor contribution might be negligible then.
Hmmm, wonder how's come they forgot to list Amarillo? I've seen a report that the crop is in excellent shape so far. Maybe he soup-nazi has a hop growing relative?
Jeff Rankert suggests 0.7 grams per gallon of Calcium Chloride for both mash and sparge water.i do?
26k acres of hops in Washington!Evan more according to this.
And the liquor control board forecasts that the larger marijuana fields will only be about one acre... ya, right.
I havne't had really good luck with gelatin for some reason. I'm thinking I might use a two part fining agent like Superkleer. The stuff reacts and drops fast, might strip a little flavor but with this beer that could be a good thing. Freezing is tempting as well, I do want to get it good and cold before I send them the kegs.Some of the local places love BioFine Clear.
I figure I'll just tell him to call it "homebrew", that might get people to drink it more than calling it a cream ale.
I thought about a wheat beer, but figured this would be more universally appealing.